Ingredients
1 lb tomatillos, husks discarded and rinsed
1 oz serrano chiles
2 cloves garlic
1 small white onion
1/4 c. loosely-packed cilantro
1/2 tsp salt
1 scant tsp sugar, if needed
juice of 1 lime
Preparation
Lay tomatillos and serranos on baking sheet and place 4 inches below very hot broiler. When blistered, blackened and softened on one side, turn and roast other side. Cool on baking sheet.
Roast garlic with skin intact in an ungreased skillet over medium heat until softened (about 15 minutes). Cool and peel.
Process cilantro, sugar, and juice of lime until fine. Add tomatillos, serranos, and garlic. Pulse until coarse puree.
